Grilled Portobello Mushrooms with Bruschetta
Grilled Portobello Mushrooms with Bruschetta are a savory delight, where juicy mushrooms are topped with fresh tomato bruschetta. A flavorful and light dish to help meet your daily vegetable goals.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
-
4 Portobello Mushroom Caps
-
1/4 a cup Extra Virgin Olive Oil
- 1 cup Seeded Then Diced Roma Tomatoes
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3 tbsp. Ideal Protein Balsamic Vinegar
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1 tbsp. Steak Seasoning
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¼ cup Freshly Grated Parmesan Cheese (for maintenance only)
-
1 Garlic Clove, Finely Minced
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¼ cup Packed Fresh Basil Leaves, Chopped
-
To taste Salt And Pepper
Preparation
Step 1
Preheat your grill to medium-high heat.
Step 2
In a mixing bowl, whisk together extra virgin olive oil, Ideal Protein Balsamic Vinegar, and steak seasoning to create the marinade.
Step 3
Place the Portobello mushroom caps in a shallow dish and pour the marinade over them. Make sure each mushroom cap is well coated with the marinade. Allow them to marinate for about 15-20 minutes, turning them occasionally.
Step 4
In a separate bowl, combine the freshly grated Parmesan cheese (maintenance), finely minced garlic, chopped fresh basil leaves, salt and pepper, roma tomatoes, and a dash of extra virgin olive oil. Mix well to combine all the flavors.
Step 5
Remove the Portobello mushroom caps from the marinade and let any excess marinade drip off.
Step 6
Place the mushroom caps on the preheated grill, gill-side down. Grill them for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
Step 7
Once the mushrooms are grilled to your liking, remove them from the grill and place them on a serving platter.
Step 8
Spoon the prepared bruschetta mixture over the top of each grilled mushroom cap, spreading it evenly.
Step 9
Enjoy!
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